Mini Triple Berry Pie

Homemade pies just scream ‘MERICA to me! Mini berry pies? That’s a game changer. These little pies are the perfect sweet treat to bring to any pool party or summer get together. Not to mention — they taste incredible!


For the pie crust:

2 cups Whole Wheat All Purpose Flour [+ more for rolling]

½  cup Coconut Oil

1 tsp Salt

1 cup Almond Milk

1 Egg + 1 tbsp Almond Milk [for egg wash]


For the filling:

2 cups Sliced Strawberries

1 cup Blueberries

1 cup Blackberries

1 cup Brown Sugar

1-2 cups Water

1 tbsp Coconut Oil

2-3 tbsp Corn Starch

Cinnamon + lemon juice to taste


#1] Preheat oven to 350F. In a mixing bowl combine flour + salt. Stir in melted coconut oil + almond milk. *You may need to add in a little more flour to make the dough less sticky + don’t be afraid to use your hands!


#2] On a clean countertop or large cutting board, sprinkle some flour onto it. Place the dough in the middle + using a flour coated rolling pin, roll out the dough until it fairly thin!

#3] Using a glass press into the dough to cut out individual pie crusts! I used a pint glass for this. Be sure to only use a little more than half of the dough.


#4] Grease a 12 count muffin tin with nonstick cooking spray — I used Trader Joe’s Coconut Oil Spray. Using your hands, stretch the dough out so the crust fills the bottom of the pan + have some edges as well.

#5] Once all the mini pie crusts have been placed, let’s make that filling! Using a medium-sized pot over MED-HI heat melt 1 tbsp coconut oil. Mix in the brown sugar until it dissolves.


#6] Now, throw in the berry medley! Using a spoon, mix well to evenly coat all the berries! Pour in the water. Cover + let simmer. You want the berries to begin to soften + cook — be careful not to let them burn. Stir occasionally.

#7] Once the mixture has started to look more *pie filling* like sprinkle in the cornstarch. This allows for the mixture to become thicker! Add cinnamon + lemon juice!

#8] Now the cutest part — filling the pies! Using a spoon, spoon in about 2-3 tbsp worth of filling into each pie crust — or until each crust is full.

#9] Using the remaining dough, repeat the process you did with the first half of the crust, but instead of using a pint glass to cut them, use a lid of a mason jar — or something smaller than a pint glass!

#10] Stretch the top layer [like you did with the bottom crust] + cover each pie! Using a fork, press the bottom + top edges together to seal the pie! Using a knife, cut indentions into the top crust.

#11] In a small bowl, beat 1 egg + 1 tbsp Almond Milk to make the egg wash. Using a cooking brush, brush each pie crust with the egg wash — this gives the pie a golden brown look//shine!

#12] Place in the oven + bake for 25-30 minutes or until the crust is golden brown. Place on a cooling rack + serve + ENJOY!


Morgan [@morgsimp_inCHAARG], LSU CHAARG

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